Tag Archives: #m1

Autumn Mead

Mead, ,

We had the first bottle of mead just before Thanksgiving, and we’re pretty pleased with the results.  It has a very sweet, delicate honey flavor and is nicely dry.  There is still a little yeasty funk, but mostly from the sediment.  It was a nice accompaniment to Thanksgiving dinner.

So of course we’re already thinking about the next batch (which will probably have to wait for summer).  Some improvements we’ve got in mind:

  • Add a stronger-tasting honey (like Tupelo or Everglades) to the mix for a bolder flavor.
  • Using apple juice instead of water, again for a bolder flavor and a more cidery taste.
  • Switching to a yeast more suited to Champagne or cider.

We’re also thinking of brewing some cider, so we might do a few different batches with different combinations.

Mead in Bottles and Dubbel in the Carboy

Beer, Mead, , ,

We bottled our first batch of mead this weekend, after being in secondary fermentation for about 5 weeks.  The advice I found online about how long to leave it fermenting was all over the place, but mostly ranged up to 6 months to a year.  But we’re impatient and didn’t want to wait 6 months to see if it came out or not.

It was nicely clear, and apart from smelling strongly of yeast, was very nice.  The final gravity was down to 1.006, for a final ABV of 8%.  We used the same honey we brewed with for priming sugar (thanks again, Uncle John!).  We’ll let the bottles carbonate a couple weeks, and probably have the first bottle at Thanksgiving.

As long as we had the all the gear out and sterilized, we also pulled the Dubbel into the carboy for second fermentation.  It looked and smelled fantastic, so we’ve got high hopes.

Surprisingly Like Mead

Mead, ,

We pulled the mead to second fermentation yesterday.  Since we only have one 1-gallon growler, we siphoned it to a 6-quart pot, washed the growler, and siphoned it back.  It all went pretty smoothly.

We actually remembered to check the gravity when we brewed and when we moved to second fermentation.  It started at 1.064, and was down to 1.010 (with a bunch of yeast messing up the sample) and 1.004 (with a clean sample).  By my math, that’s in the 7.5% – 8% ABV range.  Of course we sipped at the sample after checking the gravity, and it was surprisingly mead-like.  Definitely unfinished, just like beer coming out of the first week of fermentation.  But definitely promising.

Now we get to wait

Mead, ,

Everyone appears to have their own personal mead recipe, with different — sometimes diametrically opposed — and strongly-held views about things like which yeast to use, when to pitch it (and how many times), and how much white stuff to skim off the top of the honey-wort.

We whipped up a gallon of our own mead and put it in for primary fermentation:

We kept it simple: we boiled a gallon of water and then took it off the heat, added 2 pounds of honey, and then pitched 5g of Lalvin D47 yeast (a wine yeast) and a bit of mystery yeast food that our LBBS supplied once the temperature dropped to 85F or so. (We have a fancy-schmancy coiled copper wort chiller, but realized at the last moment that it can’t attach to our new, fancy-schmancy kitchen faucet. Oops. Luckily, with only a gallon to chill, an ice bath in the sink is a perfect (and honestly better) alternative.

Now – we wait for some tiny bubbles to burble up from the airlock. In a couple weeks, we’ll transfer over for secondary fermentation for a few months. With luck we’ll have some lovely mead in time for winter. (Or December, whichever comes first here in North Central Florida.)